Cranberry Orange Bread (Print View)

Moist quick loaf studded with tart cranberries, zesty orange, and optional nuts—ideal for breakfast or a snack.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 cup granulated sugar

03 - 1 1/2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 1/2 cup unsalted butter, melted and cooled

07 - 2 large eggs

08 - 3/4 cup freshly squeezed orange juice

09 - 1 tablespoon orange zest (from about 1 large orange)

10 - 1 teaspoon vanilla extract

11 - 1 1/2 cups fresh or frozen cranberries, coarsely chopped

12 - 1/2 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease generously.

02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.

03 - In a separate bowl, combine the melted butter, eggs, orange juice, orange zest, and vanilla extract. Whisk until smooth and well blended.

04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix to keep the bread tender.

05 - Gently fold the chopped cranberries and nuts (if using) into the batter with a few light strokes.

06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.

07 - Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

08 - Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.

01 -

The contrast of tart cranberries against the warm, citrusy crumb is the kind of flavor pairing that makes you close your eyes on the first bite.
It comes together in one bowl plus one bowl, no mixer required, and bakes while you clean up the kitchen.

02 -

Overmixing the batter once the wet and dry meet will produce a tough, rubbery loaf, so stir with a gentle hand and call it done while it still looks slightly rustic.
Frozen cranberries will streak the batter pink, which is actually beautiful, so do not be alarmed if it looks different from the glossy magazine photo in your head.

03 -

Rub the orange zest directly into the sugar with your fingertips before mixing, it releases the essential oils and makes the entire loaf more fragrant than simply tossing zest into the wet ingredients.
Check the bread at 45 minutes if your oven runs hot, and tent it loosely with foil if the top is browning too quickly while the center still needs time.